Eggplant Dressing
2005-04-03- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 2:0 h
- Ready In : 2:30 h
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Ingredients
- 1 eggplant chopped in 1/2 inch squares
- 1 pound pork sausage
- 1/2 pound bacon cut in 1 inch pieces
- 1 large red onion chopped
- 1 pound ground chuck
- 3 tbsp minced garlic
- 2 cups uncooked parboiled rice
- 2 tbsp Kitchen Bouquet
- 4 to 4 1/2 cups water
- salt and pepper to taste
Directions
Step 1
In a large cast iron Dutch oven, fry the bacon and set aside. Remove half of the grease
Step 2
Add pork, ground chuck, onion, garlic, and seasonings. Brown entire mixture and remove excess grease.
Step 3
Add the cubed eggplant and cooked bacon. Stir and cook for about 5 minutes.
Step 4
Add water and Kitchen Bouquet. Bring to a boil; stirring often. When the eggplant starts to soften, break up any large pieces seen. When entire mixture is cooked (eggplant will all but disappear) add the rice. Bring back to a boil.
Step 5
Stir well, cover and reduce heat to low. Cook for an additional 15 minutes.
Step 6
Turn off fire. Stir well and let stand for 15 minutes.
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